Turkey Lentil Curry with Ginger & Garam Masala

Turkey Lentil Curry Soup with Ginger & Garam Masala

Serves 4

1 bunch green onions (white and light green parts only), chopped
1 jalapeno pepper, seeded and rough chop
2 ¼-inch-thick slices peeled ginger, minced
½ cup cilantro leaves, packed
4 large garlic cloves, sliced
3 apples, peeled and thinly sliced (I used Gala)

2 teaspoons curry powder
1 13.5-ounce can coconut milk
½ teaspoon kosher salt
3 14.5 oz cans low-sodium chicken broth
1 cup red lentils, picked over and rinsed
½ pound cooked turkey in bite-sized pieces, about 2 cups
2 teaspoons garam masala
Kosher salt and freshly ground black pepper

Chopped cilantro for garnish

1. In a large food processor, chop the green onions, jalapeno, ginger, cilantro and garlic. With processor running, add apple slices though feed tube. Whiz until finely minced.

2. In a large Dutch oven or pot, stir the curry powder for about 1 minute over medium-high heat until fragrant.

3. Whisk in the coconut milk until smooth, bring to boil, reduce heat and cook for 5 minutes. Add green onion mixture and ½ teaspoon salt. Cook for about 5 more minutes.

4. Add the 3 cans chicken broth and lentils. Bring to boil, reduce heat to medium-low and cook for about 25 minutes until lentils have turned yellow and are broken down and soft.

5. Stir in garam masala and turkey and reheat to simmering. Add about 1 additional teaspoon kosher salt and pepper to taste. Serve sprinkled with chopped cilantro.